Fall in Love with Yuja (Yuja-ae Ppajida)

Photo: Korea Ministry of Food and Drug Safety

Fall in Love with Yuja (Yuja-ae Ppajida)

Name: Fall in Love with Yuja (Yuja-ae Ppajida)
Cuisine: South Korea
Ingredients: 200 g Yuja (200 g); 25 g Chestnuts (25 g); 15 g Jujubes (15 g); 50 g Asian pear (50 g); 20 g Pomegranate (20 g); 10 g Honey (10 g); 0.5 g Salt (0.5 g); 300 g Water (300 g)

유자애(愛) 빠지다

Dessert

DessertsCourse

153kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Fall in Love with Yuja (Yuja-ae Ppajida)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Yuja유자(200 g)
200 g
Chestnuts밤(25 g)
25 g
Jujubes대추(15 g)
15 g
Asian pear배(50 g)
50 g
Pomegranate석류(20 g)
20 g
Honey꿀(10 g)
10 g
Salt소금(0.5 g)
0.5 g
Water물(300 g)
300 g

Nutrition per serving

153kcal

34.2gCarbs

3.4gProtein

0.3gFat

15.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Score a cross in each yuja, blanch in boiling salted water, and clean the peel.
Scoop out the inside of each yuja and remove the seeds, then thinly slice the yuja flesh and inner membrane into strips.
Cut the chestnuts, jujubes, and pear into strips and mix with step 2 to make the filling.
Fill the hollowed yuja about 2/3 full with the filling and tie the opening with string.
Pack the tied yuja into a container, pour in the honey water, seal tightly, and store in the refrigerator.
After aging for 3 to 4 weeks, serve with pomegranate.

💡 TipUsing honey instead of sugar and adding julienned pear, jujubes, and chestnuts lets you rely on the natural sweetness of the ingredients.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.